Seared Steak Medallions & Lobster with Broccoli Caponata and Light Baked Potato

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Scrub the russet potatoes, prick them with a fork, and place them on a baking tray. Bake for 45-50 minutes, or until tender.

2. 2

   While the potatoes bake, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.

3. 3

   In a large skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the blanched broccoli, capers, and lemon juice. Sauté for 2-3 minutes, then stir in the chopped parsley. Season with salt and black pepper to taste. Remove from heat and set aside.

4. 4

   Pat the sirloin steak medallions dry with paper towels. Season both sides with salt and black pepper.

5. 5

   Heat the remaining 1 tbsp olive oil in a large skillet over high heat. Sear the steak medallions for 2-3 minutes per side for medium-rare, or to your desired doneness. Remove from the pan and let rest.

6. 6

   In the same skillet, add the lobster tails (split in half lengthwise if desired), season with salt and pepper, and sear for 2-3 minutes per side until opaque and cooked through.

7. 7

   Once the potatoes are baked, cut a slit in each and fluff the insides with a fork. Top each with 10g nonfat Greek yogurt and a sprinkle of salt and pepper.

8. 8

   To serve, arrange the steak medallions and lobster tails on plates. Add a generous portion of broccoli caponata and a baked potato with yogurt on the side. Enjoy your meal!